Coffee ice cream being scooped with a spoon

Makes about 1 1/4 quarts, or 8 servings

Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding the coffee beans right before you use them permits them to infuse the hot cream and milk mixture with a rich, full-bodied coffee flavor. The darker the bean’s roast, the more intense the ice cream’s flavor will be. Decaffeinated beans may be used as well as regular ones.

Ingredients

  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups sugar
  • 3/4 cup coarsely ground coffee beans
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Directions

  1. Combine the cream, milk, sugar, ground coffee, and salt in a heavy nonreactive saucepan over medium heat and bring to a simmer, stirring occasionally. Remove the pan from the heat, cover, and let steep for 30 minutes. Stir in the vanilla extract.
  2. Strain through a coffee filter into a container. Refrigerate the ice-cream base until thoroughly chilled, at least 4 hours or up to overnight before freezing in an ice-cream machine according to the manufacturer’s instructions. Pack the ice cream in containers and let ripen in the freezer for 3 to 4 hours before serving.

    For Chunky Coffee Ice Cream: When you remove the finished coffee ice cream from the ice cream machine, transfer it to a bowl and fold in 1 cup of the following: crushed toffee or toffee candy bars (with or without chocolate coating), chunks of Fudge Brownies, or peanut butter cup candy. Pack into containers and let ripen as described above.

CIA FOODIES

Coffee Ice Cream

Coffee ice cream being scooped with a spoon
Makes about 1 1/4 quarts, or 8 servings Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding the coffee beans right before you use them permits them to infuse the hot cream and milk mixture with a rich, full-bodied coffee flavor. The darker the bean’s roast, the more intense the ice cream’s flavor will be. Decaffeinated beans may be used as well as regular ones.

Ingredients

  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups sugar
  • 3/4 cup coarsely ground coffee beans
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Directions

  1. Combine the cream, milk, sugar, ground coffee, and salt in a heavy nonreactive saucepan over medium heat and bring to a simmer, stirring occasionally. Remove the pan from the heat, cover, and let steep for 30 minutes. Stir in the vanilla extract.
  2. Strain through a coffee filter into a container. Refrigerate the ice-cream base until thoroughly chilled, at least 4 hours or up to overnight before freezing in an ice-cream machine according to the manufacturer’s instructions. Pack the ice cream in containers and let ripen in the freezer for 3 to 4 hours before serving.
    For Chunky Coffee Ice Cream: When you remove the finished coffee ice cream from the ice cream machine, transfer it to a bowl and fold in 1 cup of the following: crushed toffee or toffee candy bars (with or without chocolate coating), chunks of Fudge Brownies, or peanut butter cup candy. Pack into containers and let ripen as described above.

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